That is great water. The alkalinity will require modest neutralization with acid, but its otherwise a good place to start. That alkalinity might be a little low if you are brewing with more acidic grists containing a lot of roast and/or crystal malts. I would boost the Ca to at least 40 ppm to have fewer brewing problems, but that is not a hard and fast rule. Add sulfate- or chloride-containing minerals as desired to produce the flavor effects you want in the beer.
I see that you have punted and gone the EZ way, but you should at least read up on brewing water at the Water Knowledge page of the Bru'n Water website. PS: Bru'n Water is not that hard to use.